Best 13 Rhubarb Orange Angel Food Torte Recipes

STRAWBERRY-RHUBARB ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
• Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
• In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
• Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.

STRAWBERRY-RHUBARB ANGEL TORTE

Steps:

• 1- Move oven rack to lowest position (remove other racks). Heat oven to 350°.2- Beat cake mix, cold water and orange peel in extra-large glass or metal bowl with electric mixer on low speed 30 seconds beat on medium speed 1 minute. Pour into ungreased angel food cake (tube) pan, 10 x 4 inches. (Do not use bundt cake pan or 9 x 3 1/2-inch angel food pan or batter will overflow.)3- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.4- While cake is cooling, make Strawberry-Rhubarb Filling. Beat ricotta cheese and powdered sugar in large bowl with electric mixer on medium speed until fluffy. Fold in whipped topping.5- Run knife around edges of cake remove from pan. Split cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with ricotta mixture. Arrange strawberries over top of cake. Store covered in refrigerator.Strawberry-Rhubarb Filling:Mix rhubarb, sugar and orange juice in 2-quart saucepan. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in strawberries. Add food color if deeper red color is desired. Refrigerate about 1 hour.High Altitude (3500 to 6500 feet): Heat oven to 325°. Add 1/3 cup cornstarch to dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds, then beat on medium speed 3 minutes. Bake 53 to 58 minutes.1 Serving: Calories 315 (Calories from Fat 45) Fat 5g (Saturated 4g) Cholesterol 15mg Sodium 445mg Carbohydrate 60g (Dietary Fiber 1g) Protein 9g. % Daily Value: Vitamin A 4% Vitamin C 30% Calcium 18% Iron 2%.Betty's Tip: In the chilly months of winter, frozen rhubarb that has been thawed and well drained makes a great substitution for the fresh rhubarb.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GRANDMA'S RHUBARB TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine butter, 1 1/2 cups flour, and 1 tablespoon sugar in a mixing bowl; beat until combined with an electric mixer. Press mixture into bottom of prepared baking dish.
• Bake crust in preheated oven until firm, about 15 minutes. Remove and let crust cool.
• In large mixing bowl, combine 6 egg yolks, remaining 1/4 cup flour, evaporated milk, 2 cups sugar, and rhubarb. Stir together and pour over cooled crust.
• Bake pie in oven until filling is set, about 1 hour.
• For meringue, beat 6 egg whites in a large bowl using an electric mixer until whites are foamy. Beat in 3/4 cup sugar and vanilla extract until the mixture holds stiff peaks. Spread meringue over rhubarb filling.
• Return pie to oven and bake until meringue is golden brown, 15 to 20 minutes.

RHUBARB TORTE

Steps:

• Combine first 6 ingredients with a fork until crumbly. Press into a greased 13x9-in. baking dish. Combine filling ingredients; mix well. Pour over crust. Bake at 350° for 50-60 minutes. In a bowl, beat egg whites until stiff. Gradually add sugar and vanilla, beating well. Spread or pipe over hot filling. Return to the oven until lightly browned, 10-15 minutes longer.

RHUBARB TART WITH ORANGE GLAZE

Steps:

• Preheat oven to 400 degrees with rack in the middle.
• Stir together oj, lime juice and sugar in a bowl.
• Add rhubarb and let stand, stirring occasionally, 10 minutes.
• Meanwhile, cut pastry in half lengthwise, then roll out each piece into a 11X7 inch rectangle on a lightly floured surface with a floured rolling pin.
• Arrange pastry rectangles side by side on an ungreased large baking sheet.
• Make a 1/2 inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through).
• Prick pastry inside border all over with a fork.
• Strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
• Top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
• Repeat with remaining pastry and rhubarb.
• Bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
• Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
• Transfer tarts to a rack.
• Brush rhubarb and pastry with glaze and sprinkle with zest.
• Suggested accompaniment vanilla ice cream.

FRESH RHUBARB TORTE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Prepare a 9x9-inch baking dish with cooking spray.
• Mix together 1 cup of flour, 2 tablespoons of sugar, and the melted butter until well combined; pat the mixture into the bottom of the prepared baking dish.
• Bake the crust in the preheated oven until very lightly browned, about 25 minutes. Set aside to cool slightly. Increase oven heat to 350 degrees F (175 degrees C.)
• Stir together 1 1/4 cup of sugar, the rhubarb, 2 tablespoons flour, the milk, and beaten egg yolks until thoroughly combined; pour over the crust.
• Bake in the oven until set, 40 to 45 minutes. Serve warm.

WIL'S MOM'S RHUBARB ANGEL FOOD CAKE

Steps:

• Cook 2 1/2- 3 cups cut rhubarb with 2 tbsp water (should make one cup of pulp when cooked and drained) To the still-warm pulp add: 1/3 cup sugar and 1 1/2 cup mini marshmallows- blend the pulp until the marshmallows are melted.
• Chill thoroughly.
• Whip one cup whipping cream until very stiff.
• Take half of the whip cream and blend it with the chilled rhubarb mixture.
• Cut the angel food cake into four layers.
• Take one cup of the rhubarb mixture and spread 1/3 cup between each layer of the cake.
• Take the remaining half cup of whip cream and add it to the remaining rhubarb mixture.
• This will make a lighter tasting icing for the entire cake.
• Ice the cake.
• Chill and serve.

RHUBARB TORTE

Steps:

• BOTTOM LAYER.
• Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
• bake for 10 minutes at 350 degrees.
• MIDDLE LAYER.
• In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
• TOPPING.
• Beat egg whites stiff,add salt, add sugar gradually beating between additions.
• Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
• NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.

ORANGE ANGEL FOOD CAKE DESSERT

Steps:

• Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert tube pan; cool completely., In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. Cut cake into 2-in. slices; arrange cake slices in a ungreased 13-in. x 9-in. dish. With a meat fork, poke holes about 2 in, apart into the cake. Slowly pour gelatin over cake; chill until set., In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in extract. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Garnish with orange slices and almonds. Cover and refrigerate until serving.,

AUNT RUTH'S RHUBARB TORTE

Steps:

• Combine sugar& cornstarch.
• Stir in rhubarb& water.
• Cook& stir over medium heat until thickened.
• Reduce heat, cook 2-3 minutes longer.
• Add food coloring.
• Spread on graham wafer crust and let cool.
• Fold marshmallows into whipped cream and spoon over rhubarb mixture.
• Prepare pudding according to package instructions and spread over all.
• Sprinkle with graham wafer crumbs.
• Chill (Best chilled overnight).

OLD-FASHIONED RHUBARB TORTE

Steps:

• In a small bowl, combine 3/4 cup flour, confectioners' sugar and salt. Cut in butter until mixture resembles coarse crumbs. Pat into a 11x7-in. baking dish. Bake at 375° for 10 minutes. , Meanwhile, beat the eggs, sugar, baking powder and remaining flour. Fold in rhubarb and spread over crust. Bake for 35-40 minutes. Cool. Serve with whipped cream.

RHUBARB TORTE

Steps:

• Mix crust ingredients together.
• Press into 9x13 pan and bake for 10 minutes at 350 degrees F.
• Cool.
• For filling, mix together rhubarb, sugar, and cornstarch in saucepan.
• Cook until thick over medium heat, 3-5 minutes.
• Cool.
• Spread on crust.
• For topping 1, fold marshmallows into whipped cream, and spread over rhubarb layer.
• Finally prepare pudding mix according to package directions.
• Pour pudding gently over whipped cream/marshmallow layer.
• Refrigerate for 3-4 hours.

RHUBARB TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine 1 cup flour, margarine and confectioners' sugar. Mix together until it forms a ball. Press into the bottom and sides of a 9 inch square pan. Bake in the preheated oven for 20 minutes, or until golden brown.
• In a saucepan, combine 1 1/2 cup sugar, 3 tablespoons flour, yolks and milk. Stir together, then add chopped rhubarb. Cook, stirring constantly, until thickened. Pour into hot crust.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form. Spread meringue over rhubarb filling, covering completely.
• Bake in the preheated oven for 10 to 15 minutes, or until golden brown.